Curried Tofu Scramble


My life is a bit unsettled right now. To help me, I have several items in my toolbox to keep me grounded. One is baking, especially bread. To me, baking bread is earthy and magical at the same time. A little aromatherapy from freshly baked bread also helps.

Another is staying active and filling up my calendar with planned activities. This can backfire a bit as the other day I had a minor meltdown when I discovered I did not have any activities planned for the weekend of August 8th. A friend had to calm me down saying, “you know, you have two weeks…something will come up. You will find something to do”.  I’m happy to report with a week and half to go I now have something written down for that weekend.

A page from my calendar--August

A page from my calendar--August

I have trips planned to Las Vegas (twice in October), a trip to Laughlin (don’t ask), a trip to dive with Jean-Michel Cousteau in Fiji (although I may feel a bit Life Aquatic) in November, and drives to San Diego and up the California Coast to Napa Valley are always on the radar. In September, I’m attending Blogher Food in San Francisco. I grew up in the San Francisco Bay Area and will use any excuse to get up there.  To be fair, I didn’t need to pile on the excuses for this trip.

I’m looking forward to meet lots of bloggers I tweet, blog, facebook with: Engineer Baker, Two Peas and Their Pod, Gourmeted, Food Librarian, etc. And now I am pleased to announce a sponsor for my trip to Blogher Food: Nasoya, Premium Tofu Products.

NasoyaHeaderLogo

Nasoya is the brand of tofu I tend to buy and use because it is organic and natural. I usually buy extra-firm or firm tofu because it is good for stir-fries, tofu ricotta, frittatas, and of course scrambled tofu. Scrambling tofu couldn’t be easier. It makes a quick dinner {yes dinner, I hardly ever eat breakfast food at breakfast time}. All you need to do is sauté some onion and garlic in olive oil, crumble in some tofu, add some spices & vegetables–voilà dinner is served.

The recipe I used comes from Heidi Swanson’s Super Natural Cooking. You can find the recipe HERE. I served the tofu with some roasted vegetables, avocado, and vegan milk bread toast (made using almond milk & non-hydrogenated vegan  margarine).

And although this post isn’t about the bread, it is the perfect toast bread and has been making the rounds on Twitter and food blogs (originating with Nancy of The Dogs Eat the Crumbs and The Corner Loaf). You can find the original recipe HERE.

Please visit Michele at Veggie Num Nums to see what she cooked up for Vegan Tuesdays.

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17 thoughts on “Curried Tofu Scramble

  1. I don’t know, for someone who says they are unsettled, you sure seem to have it all together!!

    Looking forward to “meeting” you in Vegas – I hope the trip goes through.

  2. Man, I used to make tofu scrambles all the time, but now it’s been… Years, quite possibly! Thanks for reminding me of this staple, I’ll have to make one again asap… And I love the idea of using curry to season it, too.

  3. waw! You will be diving with Jean-Michel Cousteau!!& In Fiji!! You are the lucky one! That will be a fantastic experience!!

    And a food blogger convention: how cool!

    Have lots of fun!!

  4. I love all the plans on your calendar (way to be proactive!) and the scramble on your plate. And I really love how you made the famous Milk Loaf in a vegan version. Bread always makes me feel grounded too, especially Dan Lepard’s recipes because they’re so hands-on.

  5. I must admit, my favorite weekends are the ones with absolutely nothing scheduled because it means I have two entire days all to myself. Though your travel plans sound pretty fantastic and I wouldn’t mind having them penciled in my calendar.

  6. I haven’t ever tried tofu this way, but I am sure I would absolutely love it.
    Sounds like you have lots of fun weekends planned. Hope everything works out the way you want!

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